2 yeast cakes
2 c. milk
1/4 c. butter
1 egg
1/2 c. brown sugar
1 1/2 tsp. salt
3 c. whole wheat flour
3-4 c. flour

Combine milk and butter in a saucepan and heat until lukewarm. Pour into mixing bowl. Add sugar, salt, yeast, 2 cups of white unbleached flour. Beat for 2 minutes with electric beater. Add whole wheat flour and stir by hand. Gradually ad the balance of white flour until dough no longer sticks to the sides of bowl.

Knead for 10 minutes. Let rise in a greased bowl until double in bulk (1 to 1 1/2). Punch down. Divide in half and place in 2 greased bread pans. Let rise again until double in bulk, 1 hour. Bake in a preheated oven (375 degrees) for 40 to 50 minutes.